Chipotle Chicken Pizza

Our Harvest salsa gives this Mexican style pizza a spicy, earthy tomato flavor. Teamed with the smokey chipotle chicken you have a delectable savory entrée or appetizer. 
Prep Time 21 minutes
Cook Time 40 minutes
Servings 4


  • 2 flour tortillas 10-12 in.
  • 1 tbsp. olive oil for tortillas
  • 1 tbsp. olive oil for saute
  • 1 cup refried beans
  • 2 cloves garlic minced
  • 1 ½ cups chicken cooked and shredded
  • 1-2 chipotle chiles in adobo sauce seeded, destemmed, and minced*
  • 1 cup  La Posta Harvest Salsa warmed
  • 1 cup Asadero cheese shredded
  • 1 green onion minced
  • ¼ cup black olives sliced
  • 1 cup mixed greens
  • 2 tbsp. Cotija cheese crumbled


  • Preheat oven to 350. Poke each tortilla several times with a toothpick so tortillas do not puff up when baked. Brush both sides of each tortilla with oil and place on a roasting rack on a baking sheet. This helps the tortillas crisp up in the oven. Place in the oven and bake until lightly brown and crispy, about 5 to 7 minutes. Set tortillas aside. 
  • In a large skillet sauté oil and garlic over low heat until soft, about 2 minutes. Add chicken and chipotle chile(s), increase heat to medium and mix well. Set it aside. 
  • To build pizza place one tortilla on a baking sheet. Spread refried beans evenly to the edges of the tortilla. Top with chicken mixture. Place second tortilla on top of chicken. Spread second tortilla with salsa, evenly to the edges. Top evenly with cheese, green onion, and black olives. Place in the oven for 5-7 minutes or until cheese is melted and heated through. Remove from oven and top with fresh greens and crumbled cheese. 


*Find canned chipotle chile in adobo sauce in the Mexican food section of your local grocery store. Popular brand names are Herdez and Goya.